In organic fertilizer production lines fermentation, proper ventilation during fermentation is crucial. Here are the main factors influencing its effectiveness:
Raw material characteristics
- Organic matter content
Too much organic matter requires excessive oxygen, risking anaerobic conditions. Too little fails to generate enough heat for microbial activity, slowing fermentation and reducing ventilation efficiency.
- Carbon-nitrogen ratio
A high C/N ratio extends fermentation time, demanding more oxygen. A low ratio causes ammonia loss and disrupts microbial growth, indirectly affecting ventilation.
- Moisture content
Excess water reduces air pockets, lowers temperature, and creates foul odors. Insufficient moisture limits microbial activity, slowing decomposition and ventilation needs.
Design of fermentation equipment
- Ventilation duct layout
The diameter, length and curvature of the ventilation duct of the organic fertilizer production line affect the ventilation resistance. Thinner ducts will increase the resistance to air flow, and long and curvy ducts will also hinder the air from reaching all parts of the fermented materials smoothly.
- Ventilation opening setting
The size, number and position of the ventilation openings of the organic fertilizer production line are related to the uniformity of ventilation. If the number of vents is too small or the position is unreasonable, some areas in the fermentation pile may be over-ventilated, while other areas may be under-ventilated.
Ventilation parameter setting
- Ventilation volume
Excessive ventilation volume will cause heat to dissipate too quickly, affecting the maintenance of fermentation temperature and being unfavorable to the growth and reproduction of microorganisms. If the ventilation volume is too small, it will not provide enough oxygen, resulting in anaerobic areas during the fermentation process, producing odors and affecting the fermentation quality.
- Ventilation frequency
Inappropriate ventilation frequency will also affect fermentation. Too frequent ventilation may destroy the stable environment of fermentation, while too low ventilation frequency will not be able to update the air in time to meet the microorganisms’ demand for oxygen.